You will need:
- Mixer with a whisk attachment
- 2 medium sized bowls
- Bread loaf baking tins
- Chopping board
- Silicone spatula
- Parchment paper cut into the same size as the base of the loaf tins
Cake Flour 3 cups
Castor Sugar 1 ¼ cups
Egg whites x 12
Lemons x 2 (zested)
Glacied cherries 1 cup (roughly chopped up)
Lavender 3 sprigs (chopped up fine)
Line the loaf tins with the cut out parchment paper and grease the paper with non stick spray. In a medium sized bowl, add the flour. Mix in the lavender, lemon zest and cherries until well combined. Leave aside. Beat up the egg whites until stiff peak. Add in the castor sugar and beat to stiff peak yet again. Sprinkle the flour mix over the egg whites gently. Using a silicone spatula, gently fold the flour into the egg white mix, being mindful to not over mix. Divide the mixture into the baking tins. Each loaf should be about 3cm in height to get a decent sized biscotti. Bake at 180 degrees for 12 minutes. Or just until they’re golden brown on top.
(Lower the temperature of the oven to 100 degrees.)
Remove from baking tins and transfer to a cooling rack. Let them cool completely. Once cooled, slice loaves into thin slices. Place the slices of biscotti onto a cooling rack, making sure to not overlap the biscotti onto each other. Once all the biscotti is on the cooling racks, put them into the oven for approximately an hour or until they are completely dried out.
Remove from the oven and allow to cool once again.